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English cookbook, 1600s
Page 77
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a litle while take it off the fier and pour off that water and pour on as much fresh water as will cover them then put in good store of butter and some beaten mace and some greated nutmeg and six clows and let let your whitings soak therin untill they be enough and when it is at the off coming take some white suggar and let it dissolve amongst the souse and then dish it up To stew mour fowls. You may either parboyl your mour fowls or no as you please and put them into your stove pan and put a good store of clean water and claret wine about them and greated cannall and a good store of sweet butter and chope
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a litle while take it off the fier and pour off that water and pour on as much fresh water as will cover them then put in good store of butter and some beaten mace and some greated nutmeg and six clows and let let your whitings soak therin untill they be enough and when it is at the off coming take some white suggar and let it dissolve amongst the souse and then dish it up To stew mour fowls. You may either parboyl your mour fowls or no as you please and put them into your stove pan and put a good store of clean water and claret wine about them and greated cannall and a good store of sweet butter and chope
Szathmary Culinary Manuscripts and Cookbooks
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